Venetian Fritters

Very good

5 to 7 minutes.


  • whole rice, 3 oz.
  • milk, 1 pint
  • sugar, 2 oz.
  • butter, 1 oz.
  • grated rind of ½ lemon
  • currants, 3 oz.
  • minced apples, 4 oz.
  • flour, 1 teaspoonful
  • a little salt
  • eggs, 3 large, or 4 small


Wash and drain three ounces of whole rice, put it into a full pint of cold milk, and bring it very slowly to boil; stir it often, and let it simmer gently until it is quite thick and dry. When about three parts done, add to it two ounces of pounded sugar, and one of fresh butter, a grain of salt, and the grated rind of half a small lemon. Let it cool in the saucepan, and when only just warm, mix with it thoroughly three ounces of currants, four of apples chopped fine, a teaspoonful of flour, and three large or four small well-beaten eggs. Drop the mixture in small fritters, fry them in butter from five to seven minutes, and let them become quite firm on one side before they are turned: do this with a slice. Drain them as they are taken up, and sift white sugar over them after they are dished.